Extraction of Antioxidants from Citrus By- Products and Application in Chicken Products

Abstract

This study was designed to throw some lights on the chemical characteristics of grapefruit and mandarin manufacturing wastes including peels. Chemical composition and some phytochemical compounds of peels were estimated. Oily antioxidants were extracted by using different solvents (acetone, hexane, ethanol, mixture of acetone: hexane 4:6, ethanol: acetone 4:3 and ethanol: hexane 4:3 V/V) at different ratios of peels to solvent with different extraction periods were used to obtain the best conditions for highest extraction of antioxidants. Acetone was the best solvent with ratio 1:20 w/v of peels to acetone at 180 min for great extraction of antioxidants from both mandarin peels (1.10 g/100g) and grapefruit peels (0.96 g/100g). The highest activity for tested antioxidants was TBHQ followed by grapefruit peel extract and mandarin peel extract. In addition, possibility of utilization antioxidants extracted as natural antioxidants as well TBHQ in chicken patties were also performed. Chemical, microbial and sensory properties of chicken patties dealing with antioxidants with different levels, 50, 100 and 200 ppm were evaluated.